This weeks recipe comes to us from across the globe. Alex Loader, one of our closest cousins, went on a trip to Thailand with her boyfriend Tom Morgan. Along their travels they stumbled upon this excellent and refreshing dish. They ordered it with every meal at every restaurant, requesting for it to be “Thai Spicy” because if not they would make it “Tourist Spicy” which just wasn’t enough. After continuing on to Bangkok, Alex had the pleasure of taking a Thai cooking class with her sister Stephanie, in which they learned how to create the wonderful salad we bring to you this week. Whether you make it “Tourist Spicy” or are up for the “Thai Spicy” challenge, we hope you enjoy this recipe as much as we have.
Green Papaya Salad
2015-04-25 16:18:01
Serves 2-4
Prep Time
15 min
Ingredients
- 2 cups of shredded green papaya (rutabaga is a good substitute)
- 2 cloves of garlic
- 1 hot pepper (habanero, serrano)
- 1½ tbsp of palm sugar or use brown sugar as a substitute
- 1/2 cup of cherry tomatoes (sliced in half)
- 1/2 lime
- 1½ tbsp of fish sauce
- ~1/4 cup fresh green beans cut into 1 inch pieces
- ~1/4 cup finely shredded carrots
- crushed peanuts
- boiled shrimp (optional)
Instructions
- Shred the green papaya using a mandolin slicer into thin strips and place in a bowl of cold water. (This helps keep the papaya crunchy while you prepare the rest of the salad)
- Finely chop the garlic and hot pepper, slice the carrots and tomatoes and cut the green beans into 1 inch long sections.
- Mix together the fish sauce, lime juice and sugar.
- Strain the papaya and add to the rest of the vegetables.
- Pour in the dressing and mix well so that the vegetables soak in the fish sauce.
- Add the crushed peanuts on top.
Notes
- Try adding some boiled shrimp!
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